Name: Corn and Zucchini Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Fat-free buttermilk - 1 cup; Whole wheat flour - ½ cup; All-purpose flour - ½ cup; Grated Parmesan cheese - ¼ cup; Egg - 1 large; Olive oil - 2 tablespoons; Salt - 1 teaspoon; Baking powder - ½ teaspoon; Ground black pepper - ½ teaspoon; Fresh corn kernels, cut from the cob - 2 cups; Grated zucchini - 2 cups; Grated onion - ¼ cup; Chopped fresh basil - ¼ cup; Garlic, minced - 2 cloves; Olive oil cooking spray - 2 cloves

Ingredients for - Corn and Zucchini Pancakes

1. Fat-free buttermilk 1 cup

2. Whole wheat flour ½ cup

3. All-purpose flour ½ cup

4. Grated Parmesan cheese ¼ cup

5. Egg 1 large

6. Olive oil 2 tablespoons

7. Salt 1 teaspoon

8. Baking powder ½ teaspoon

9. Ground black pepper ½ teaspoon

10. Fresh corn kernels, cut from the cob 2 cups

11. Grated zucchini 2 cups

12. Grated onion ¼ cup

13. Chopped fresh basil ¼ cup

14. Garlic, minced 2 cloves

15. Olive oil cooking spray 2 cloves

How to cook deliciously - Corn and Zucchini Pancakes

1 . Stage

Preheat the oven to 200 degrees F (95 degrees C).

2 . Stage

Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.

3 . Stage

Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.

4 . Stage

Serve warm.